Italian Meatloaf

June 08, 2022

This Italian meatloaf recipe is “delizioso” and has been a family favorite for years.  Fresh basil, provolone cheese, sun-dried tomatoes, and grass-fed beef puts a delicious spin on a beloved classic. This version is very aromatic and lighter, boasting ingredients that won’t weigh you down. Perfect for summer time, or anytime throughout the year. It’s economical too, serving up to 12 slices!

Tip: Leftover meatloaf makes a great sandwich. Serve leftover slices, on sourdough bread with dijon mustard or your favorite spread. 



90 minutes




American, Italian


12, 6 people


1.½ cup sun-dried tomatoes (not packed in oil) like packaged Bella Sun Luci
2.½ cup ketchup
3.1 cup of panko (substitute: seasoned breadcrumbs)
4.¼ cup finely chopped yellow or white onion
5.½ cup chopped fresh basil
6.½ cup finely shredded provolone cheese
7.2 large egg whites
8.1-2 garlic gloves minced
9.1 lb of grass-fed beef



Prep the Veggies.

Finely chop the sun-dried tomatoes. (If tomatoes are really hard you can put them in a bowl of hot water to soften 10- 30 minutes, before chopping)

Dice the onion.

Chop the fresh basil.


Shred the Cheese.

Use a grater to finely shred provolone cheese. (Note: you can shred slices of provolone too, if you can’t find a block of the cheese.)


Preheat Oven.

Preheat oven to 350 degrees.


Combine Ingredients.

In a large bowl, combine ketchup, panko or breadcrumbs, onion, basil, provolone, 2-egg whites, minced garlic, and grass-fed beef. Use your hands to roughly combine.


Add Sun-dried Tomatoes.

Drain tomatoes and combine into the meat mixture.


Shape Into a Loaf.

Using your hands, shape the meat mixture into a 9×5 inch loaf and place on a broiler pan coated with cooking spray. (You could also cover pan w/ prepared aluminum foil for easy clean-up)

Spread 1/3 cup of ketchup over the meatloaf.


Cook the Meatloaf, Then Let it Rest.

Place meatloaf in preheated oven, on middle rack, and cook for 1 hour.

When meatloaf is done cooking, remove from oven and let it rest 10 minutes before slicing 6 to 12 slices.


Serve with mashed potatoes and corn or for lighter version-side salad.

Leave a Reply

Your email address will not be published. Required fields are marked *

1 2 3 4 5

be the first to know


Join other subscribers and get Lisa's best recipes and news delivered to your inbox as soon as they’re posted! Unsubscribe at any time. Expect 1-2 emails a month at the most.